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Romanian cuisine
1.
2. • Quite different types of dishes are sometimes included under a generic
term; for example, the category ciorbă includes a wide range of soups with
a characteristic sour taste.
• These may be meat and vegetable soups, tripe (ciorbă de burtă), and calf
foot soups, or fish soups, all of which are soured by lemon juice,
sauerkraut juice, vinegar, or traditionally borş.
• Quite different types of dishes are sometimes included under a generic
term; for example, the category ciorbă includes a wide range of soups with
a characteristic sour taste.
• These may be meat and vegetable soups, tripe (ciorbă de burtă), and calf
foot soups, or fish soups, all of which are soured by lemon juice,
sauerkraut juice, vinegar, or traditionally borş.
3. • Sodium bicarbonate and broth or water are also added to the mixture.
• It is best served accompanied by mustard.
Mititei or mici is a traditional Romanian dish of grilled
ground meat rolls made from a mixture of beef, lamb and
pork and spices such as garlic, black
pepper, coriander, anise, savory and sometimes a touch
of paprika.
4. • It is mostly prepared for every major holiday in Romania.
• Cozonac is a sweet bread, to which milk, sugar, eggs, butter and raisins
are added. The Italian Panettone is very similar to the basic cozonac, the
most visible difference being their shapes.
5. Ardei umpluţiArdei umpluţi
• Ardei umpluţi is Romanian for "stuffed peppers". Ardei
umpluţi, in the Romanian cuisine, are usually prepared with
bell peppers (or a similar species) stuffed with ground meat,
usually pork, rice, onion and other vegetables and spices. The
peppers are stuffed with the ingredients and then baked in a
rich, tomato based sauce.
• It is very similar to the "Punjena paprika" of Serbian cuisine and
the "pelnene chiushki" of Bulgarian cuisine.
